Authentic Swiss Fondue

• 1 large garlic clove, cut in half
• 1 1/2 cups dry white wine
• 1 tbsp fresh lemon juice
• 7 oz (200g) shredded Gruyere cheese
• 7 oz (200g) shredded Emmental cheese
• 2 tsp cornstarch
• 3 tbsp kirsch or brandy
• Freshly ground black pepper
• 1 large day-old baguette, cut into bite-sized pieces
• Fondue set

1. Rub the cut side of the garlic clove inside the fondue pot and discard the garlic.
2. Add the wine and lemon juice to the pot and bring it to a boil on the stove over medium heat.
3. Reduce the heat to low.
4. Toss the Gruyere and Emmental cheeses in a bowl with the cornstarch.
5. One handful at a time, stir the cheeses into the wine, mixing until the cheeses melt before adding more.
6. Cook, stirring constantly, until the fondue just comes to a simmer.
7. Stir in the kirsch, and season with pepper.
8. If the fondue is too thin, add more cheese or stir in cornstarch dissolved in wine.
9. If too thick, stir in a little warmed white wine.
10. To serve, transfer the pot to its stand on the table.
11. Spear the bread cubes onto fondue forks and dunk into the cheese.

garlic, white wine, lemon juice, gruyere cheese, cheese, cornstarch, brandy, freshly ground black pepper, baguette

Taken from www.cookstr.com/recipes/authentic-swiss-fondue (may not work)